Pumpkin Spice Cake

I know this is a little after the fact seeing as how Thanksgiving is over and now it's onto Christmas baking, but one last pumpkin recipe before we move on.  I am not a huge pie fan, I much prefer cake.  So instead of the traditional pumpkin pie for Thanksgiving dessert, I made pumpkin cake.  The best thing about baking with pumpkin is it always turns out so moist!  I loved this cake.  It was perfect for a special occasion such as this.  Enjoy.

Pumpkin Spice Cake with Maple Frosting and Apple Cider Caramel

• For the Cake:
• 1/2 cup butter, softened to room temperature
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 cup canned pumpkin (not pumpkin pie mix) or homemade pureed pumpkin
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup buttermilk, room temperature
For the Maple Frosting:
• *Note: If maple sugar is not available, substitute dark brown sugar for a brown sugar frosting.)
• 1/2 cup brown sugar
• 1 1/2 tsp maple extract
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
For the Apple Cider Caramel:
• 1/4 cup Karo syrup
• 1/4 cup apple cider
• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tablespoons of butter, cut into four pats

Instructions

To Make the Cake:

Preheat the oven to 350°F.

Grease a bundt pan with oil or non-stick cooking spray then flour the pan. Tap out the excess and set the pan aside.

In the bowl of a stand mixer fitted with the batter blade (or in a bowl with an electric mixer) cream together the butter and sugar until light and fluffy. Scrape down the sides and add the eggs, one at a time, blending and scraping down the sides of the bowl after each addition. When the eggs are fully incorporated, blend in the pumpkin and vanilla. It may look curdly and horrid, but that's okay! Keep going!

In a separate bowl, whisk together the flour with the rest of the dry ingredients. Add about 1/3 of the flour to the butter mixture and blend until incorporated. Add 1/2 of the buttermilk and blend in completely. Repeat with another 1/3 of the flour and blend. Finish mixing the batter by adding the final 1/2 of buttermilk, mixing, then adding the final 1/3 of flour.

Spoon the cake batter into the prepared bundt pan, gently smooth the top and bake the cake for 30-40 minutes, or until a toothpick or skewer inserted in the thickest part of the cake comes out clean and the cake springs back when pressed lightly with your finger.

Transfer the pan to a cooling rack and let rest for 5 minutes before carefully turning out onto the rack to cool completely. While the cake cools, make the caramel...

To Make the Apple Cider Caramel:

Bring the cider, syrup and brown sugar to a boil over medium heat. Boil for 3 minutes. Whisk in the heavy cream and return to a boil. Boil for 2 more minutes then drop the heat to low. Add the butter one pat at a time, whisking it in until it's fully incorporated. When all of the pats of butter have been added and incorporated, pour the hot caramel into a clean pint jar, reserving any excess for drizzling over the cake. Let cool completely before drizzling on the cake.

To Make the Maple Frosting and Assemble the Cake:

Bring the maple, sugar, butter, and milk to a boil, whisking constantly. Boil for 1 minute, still whisking constantly. Remove the pan from the heat and add the vanilla extract. Be careful, it will boil up!

Gradually whisk in the powdered sugar. Continue whisking it gently until smooth, cooled slightly and thick, about 3-5 minutes.

Place the cooled cake on a cake plate or serving platter and immediately pour warm maple frosting over the cake. Let the frosting rest for 5 minutes, then drizzle with the apple cider caramel.

Store leftovers, well covered, at room temperature for up to 3 days.

Original recipe can be found HERE.